By using or not using the spicy, hot green chiles, this family dish can suit all palates. Either way, it is appetizing.
12ounceslean pork, pat dried, cut into strips about 2inches long and ¼inch thick
2-3 thin slicesfresh ginger, peeled
1cucumber, about 12ounces-16ounces, cut as for french fries
3fresh green chiles, seeded or unseeded, cut into small rounds (optional)
2-3 large garlic cloves, cut into strips
3-4 large scallions, cut into 2-inch sections, white and green parts separated
1tablespoonShaoxing wine or medium-dry sherry
2teaspoonsthin soy sauce
6-8 turns white pepper mill
2teaspoonsShaoxing wine or medium-dry sherry
1½teaspoonsthick soy sauce
Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch to the pork and stir to coat well. Leave to stand for 15-20 minutes. Blend in the oils.
Mix together the sauce ingredients and set aside.
Heat the wok over a high heat until smoke rises. Add 1½tablespoons of the oil and swirl it around. Add the ginger, let sizzle, then add the cucumber. Season with the salt and stir continuously for about 1½ minutes, or until very hot. Remove onto a plate and keep warm. Wipe dry the wok.
Reheat the wok over a high heat until smoke rises. Add the remaining 3tablespoons oil and swirl it around several times. Add the chilies, if using, and stir a couple of times. Add the garlic, let sizzle, then add the white scallions, and stir a few times to release the aroma. Add the pork and, going to the bottom of the wok with the wok scoop or a metal spatula, flip and toss continuously for about 1 minute, or until the pork is whitish in color. Splash in the wine or sherry around the side of the wok, continuing to stir. When the sizzling dies down, add the well-stirred sauce, stirring as it thickens. Return the cucumber to the wok and add the green scallions. Stir to mix until very hot again. Remove to a serving plate and serve immediately.